Description
This 20-Minute Mole Sauce recipe is a quick and flavorful way to enjoy the rich and complex flavors of traditional mole without spending hours in the kitchen. Perfect for adding depth to chicken, enchiladas, tacos, or grilled veggies.
Ingredients
Scale
Main Ingredients:
- 2 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
Spices:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground allspice
Additional Ingredients:
- 2 tbsp tomato paste
- 1 tbsp smooth peanut butter
- 1 tbsp unsweetened cocoa powder
- 1 tbsp brown sugar
- 1 chipotle pepper in adobo sauce, chopped
- 1 cup chicken broth
- Salt and pepper, to taste
Instructions
- Heat Olive Oil: In a medium saucepan, heat olive oil over medium heat.
- Saute Aromatics: Add chopped onion and cook until soft. Stir in garlic, chili powder, cumin, cinnamon, cloves, and allspice; cook until fragrant.
- Add Remaining Ingredients: Mix in tomato paste, peanut butter, cocoa powder, and brown sugar. Stir well to form a paste. Add chipotle pepper and chicken broth, whisk until smooth.
- Simmer: Simmer the sauce for 10 minutes until slightly thickened. Season with salt and pepper.
- Serve: Use immediately or store in the fridge for up to 5 days.
Notes
- This quick mole sauce is rich and complex with just pantry staples.
- Great over chicken, enchiladas, tacos, or grilled veggies.
- Double the recipe and freeze for later use.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 2g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
